Usually with an Anaerobic Natural you can get a lot of funk and processy flavours. This 120hr Anaerobic Natural Typica Mejorado is as clean as you will get for a process such as this. Juan Peña is an artist and a scientist! We love Eucuadorian Typica Mejorado and this such a fun and juicy expression.

Typica Mejorado Anaerobic Natural

This clean and juicy coffee reminds us of Canadian Cream Soda, Rainier Cherry, Strawberry, and just an overall Juicy Ripe Fruit Sweetness.

Process:

This lot is from Juan's Typica Mejorado trees, fermented in plastic tanks without oxygen for 5 days, or 120 hours. These plastic tanks are kept very clean but fermentation juices are added from previous anaerobic batches, in a similar concept to a sourdough starter, in order to kickstart the fermentation with an existing culture of bacteria and yeast, pushing in the desired direction and leading to greater consistency. This fermentation enhances the mouthfeel and acidity of the Typica, while maintaining an incredibly clean and juicy expression. A testament to Juan's meticulous work throughout the production process.

Mejorado is a unique varietal mainly grown in Ecuador. Colloquially known as Typica Mejorado. It has recently be discovered to be a Bourbon variety cross-pollinated with an Ethiopian Landrace variety. The cup profile is meant to have a more refined sweetness and body and a higher quality acidity compared to the regular Bourbon variety.

We suggest letting the coffee rest for 2-3 wks.

This was our first Direct Purchase with CafExporto & Hacienda La Papaya

Transparency:

We paid DIRECT : $35/kg cad

Roasted Cost: $40/kg cad